These are inspired by the Toll House Cookie recipe. Browned butter is not required but makes a big difference. If you're not browning the butter then leave out the cream.
Brown butter by heating in a sauce pan over medium heat until boiling then continuing to heat slowly while stirring until brown floating bits appear.
| 113 g (1 stick) | unsalted butter |
Let cool to room temperature then mix in cream, molasses, and sugar into browned butter and whisk vigorously.
| 15 g (1 tbsp) | heavy cream |
| 5 g | molasses |
| 150 g | sugar |
Mix in eggs and vanilla and whisk until very smooth.
| 7 g (1/2 tbsp) | vanilla extract |
| 1 | egg |
Add remaining dry ingredients and mix well. Fold in chocolate chips.
| 135 g | all-purpose flour |
| 2.3 g (1/2 tsp) | baking soda |
| 3 g (1/2 tsp) | salt |
| 130 g | chocolate chips |
Scoop the dough into 35 g (2 tbsp) balls on a baking tray. Refrigerate for 12-48 hours before cooking if time allows.
Bake at 375°F for 9-11 minutes.
Makes about 16 small cookies.